How To Debone, Stuff, And Roll A Whole Goose.. Goose Ballotine.
Vložit
- čas přidán 11. 02. 2018
- A great way to prepare a goose. I completely debone the whole goose, then remove the legs for Goose leg confit, then stuff the deboned crown with a sausage and mushroom duxell stuffing.
Then roast it off in the oven.. All excess fat is rendered down, yielding half a litre of pure gold to be used for the Confited Goose legs..
Please Subscribe to my channel by clicking on the link below, as new videos released every week.
czcams.com/users/subscription_c...
ScottReaProject?l...
/ 132366100270676
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. - Jak na to + styl
I always de-bone a massive turkey for Christmas and make gravy with the bones, I like the gravy better than the meat! And it's easy to store in the fridge and take slices off and heat up in the gravy when needed and there's no mess or waste! I don't know why more people don't cook a Christmas turkey like that.
Amazing!.......I raise all my own chicken, duck, goose and Turkey......... so delicious!
Hi Scott. Thanks for all the hard work lately! With you finishing up your book (which I can’t wait for) and uploading to social media, while still having a day job and family, I’m sure you’ve been straight-out busy the last couple months. I just wanted to say that I appreciate it and love the content!
That ballotine is the best bit of goose I have ever seen! In the USA, I tried my best with Christmas goose: it was dry, tasteless and stringy. THIS was what I SHOULD have done. Now I know why you put your Christmas goose in the freezer awaiting a better day!
I'm am experienced butcher. Slaughterhouse to shop.
You my friend... You're an artisan......
Hi Scott - your expertise is commendable. You also have such a natural style in speech that really helps to give me the confidence to do something like this - which I would love to try. Thanks very much!!!
I will never look at the geese on my lake the same way.....here goosey goosey goosey....;)
Amazing!followed along and it turned out perfect.
I ended up going the same way, rolling up the breasts and part of the wings and using the legs for confit.
I made red wine sauce with stock from the bones, spiced with star anise and cinnamon, sweeetened with cranberry jam.
The stuffing I did king oyster mushrooms, shallots, duck patê, dried cranberries and fresh sage. It was awesome.
Cheers, your videos are the best!
Thanks for sharing Scott! You should do more how to butcher videos. They're all amazing!
Scott man you are the champ, I'm in Southern California saying "give it a fettle" and no one know what the hell I'm saying!
lol, thats Gold Joey. lol. British slang in Cali. Love it.
Scott really Looking forward to the next video with the confit goose legs. Keep up the great work.
Scott, you are an artist. Excellent.
Another one I've got to try! You make it look so easy. And it is with practice
Thanks again for showing the ropes. Since I watched your videos I have been deboning a few chickens and it’s becoming easier each time and also tying using your butchers knot.
Greetings from Brisbane 🇦🇺
My mouth is watering, that looks amazing
This makes me want to try goose. Thanks for sharing :D
amazing recipe scott
You're a gem mate. Will make next Christmas a lot more straightforward!!
Soooo glad you showed us how to use the fat ! All these Celebrity Chefs, they tell us "You must use goose fat if you want the ultimate roast potatoes. One Christmas, I thought I'd try it - but to buy a jar of goose fat from the supermarket costs an absolute fortune ! It's ridiculous. Hey, this year I'm cooking my own goose, and doing the spuds in my own goose-fat :-) Great video, Scott !
Love your videos Scott. I know they take a lot of work in time but I wish I got more, more often
Love your videos.
Watching your videos is always a pleasure...
Thank you so very much for your program, just love it. Ta Jan Hakan Australia
Thanks for amazing tips
Damn, Scott! Positively mouthwatering!
simply beautiful. makes me so hungry !
Nice job scott👍🏻
Fantastic
This is glorious.
Really, well done.
Very nice. The Canada geese we shoot in New England are a lot leaner than that, but with the sausage stuffing, this just might work! It's on my list.
Amazing
I chuckled everytime Scott said "I'm boning that goose"
Beautiful
I read the title as "How to debone stuff, and roll a whole goose" and I was like... yeah, why not.
amazing
It’s currently 22:10 and you’re making me hungry for a plump looking goose!
Cool 👍👍👍
never had goose before, had duck though. this looks yummy.
Very entertaining and informative, mate! ^~^
Love this knackers Degrees is so much better than Gasmark blablabla
excellente
Beautiful👍😂
Watching this at 4am because I can't sleep and I want me some of that goose right now
16.22 It looked like the World's biggest Bardi Grub, lol :-) Amazing job mate, it was like watching Surgery at a KY Jelly convention with John & Olivia on centre stage!. Grease is the Word!, Loved it. Looking forward to the Confit. Cheers Moose.
As delicious as goose is, and as fab your recipe here is I just bought pork belly at the Asian market. But I will definitely try this in the future😉👍
goooood gawwwwd.
omg look great. I'm hungry 😥
awsome stuff.. Have you made a video on gabage rolls ??
Good lord...
Made me bloody hungry once again.
Hey Scott, is there any chance we might get a video on the filtering of the Goose fat and the Confit process
Damn.....I’m hungry!!!!
man i wanna see how the confit came out. I hope you shot a vid of that!
I smoked one of these with wet wood chips and saved the fat the smoked fat for eggs and chips
Parabéns Scott. Acompanho há muito muito tempo o teu canal e os vídeos são excelentes. Por gentileza, quantidades e produtos que vc usou na massa. Obrigado.
Congratulations Scott. I've been following your channel for a long time and the videos are great. Please quantities and products that you used in the mass. Thank you.
Scott I love your videos you have helped me understand butchering, when I was in school for culinary arts but in this video you kept saying galentine but you baked the bird making it into a Ballentine instead the galentines are in a sense "suvi"
looks like a giant grub bug lol
Please make a separate video about the knot!
That looks good! Is your smoke alarm low on batteries? I keep hearing a beep in the background.
scott you should take a tour of the US just saying... you'd probably learn alot of different things and techniques.. even cooking.. i like this channel btw. but ya know everything is English id like to see even other euro stuff
16:40 it looks like the brain bug out of starship troopers!
Scott,You have an amazing channel. You have a crazy mind. What do you think of eating a fox?
Wished i could get raw goose fat like that to add to my minced goose! Always end up adding pork fat. Never had farmed goose but looks nice and plenty of fat unlike the wild version.
اهلا وسهلا بك زائرنا الكريم انا عندك اتمنى التوفيق للجميع
You should do a video telling us about your tattoos sometime.
Where is the recipe for the confit legs? I hope you had an excellent Christmas x love Julie in gosport
As always, an excellent tutorial! Thank you. I wonder if you use the bones for a stock or game soup? The other question is why not remove the wishbone; doesn't that make the breast easier to take ut and one gets a cleaner bigger breast? Maybe for a goose it doesn't matter as much.
Anyway, thank you!
You should make a turducken
Can you use goose grease for toast and dripping???
I spent this whole video worrying that he was going to throw the duck fat away!
Mr Rea, would you please do a vid showing how to render and purify goose or/and duck fat? ( so it is suitable to roast our potatoes and fry our chips in)
I cannot find the link to the confit legs...
I love a smoked goose. Your uncooked stuffed goose looked a lot like a giant insect larvae. Delicious though I’m sure.
Fuck yes! Get in my belly!
I hate how greasy they are. But this video was so cool
Drool.
Scott, have you tried putting the deboned goose and the fat in the grinder and make juicy burgers?
I like it the instructions, but how the hell do you keep your fingers clean between moments with those damn rings on your fingers?
Have you changed the battery in your fire alarm since? Hehehe
Hit the begeez out of it ....lol....
Scott, do you think I could do this with a fat Canada goose?
one of those costs $70 at Publix in US
Scott, curious as to why you started on the back, but with the turkey, you started at the breast? I followed your boned out, stuffed turkey recipe. Great. It looks easier here.
northof50now
I thought he did start at the back of the turkey? It's been a while since I saw the video.
Thanks, I checked. The episode I repeated he started from the breast. Not a big deal. As written, this was looks easier. I just didn't know if there was a specific reason.
northof50now
I just looked at his videos, I found the one you are talking about. I think the one I'd seen was his turducken video I was thinking of.
Blimey! I knew goose was fattier than duck, but not THAT much!
UncleGweilo
When I was a kid my family got a goose to roast for Christmas. We didn't know to remove the excess fat, there was enough of it that the oven caught on fire!
Like a 'surgeon' or 'sturgeon'? :0)
You make grease sexy my friend. Dunno how but you manage it. Keep up the good work pal!
why put booties on a dead bird? it costs money and labor. any ideas? superstition? i don't know i work occums razor...
Why only 240p?
Papa Bell now i'm also getting 1080
Flamingo????
Knot bad mate, knot bad at all.
How to cook a seagull? Is it legal? I was watching the crow vid and thought, what if you were stuck on a desert island???
First one here
Inspiring
Dried sage just doesn’t have the same flavor as fresh.
Absolute food porn :) .
Feck, could you just take off the rings...
Take your rings off while mixing with your hands!
Albert Graham why?
Sir, please don't stop producing food-porn like this!
Hey Scott, did you hear that it's now illegal to boil a lobster alive in Switzerland? You should mention that in your next video "political correctness gone maaad", that kind of thing 👍
Dude do you have a sister and can she cook like you I only ask I don't want sex I promise loyalty and hard work she can have all the paychecks she just has to be able to cook like you
To much fat on that goose
.Jeez